Chef Bill Telepan, local and sustainable seafood sourcing champion, will lead the class in a hands-on workshop on butchering and breaking down a whole fish—and highlight creative uses of trim from fish in a professional kitchen.

Participants will explore using every part of the fish to prepare ceviche and fish tacos. Meanwhile, Chef Bill will also prepare an Ecuadoran fish soup, inspiring participants to uncover new sources of inspiration for more holistic ingredient use. The workshop will conclude with a group meal and conversation on strategies to prevent food waste.